Cream of wild mushroom soup

    1 hour

    This perennial favourite is a rich, filling and a healthy way to make use of those end of season mushrooms.


    Oxfordshire, England, UK
    6 people made this

    Serves: 4 

    • 25g dried porcini mushrooms (ceps)
    • 50g butter
    • 1 onion, finely chopped
    • 1 garlic clove, sliced
    • 1 to 2 thyme sprigs
    • 400g mixed wild mushrooms
    • 850ml vegetable stock
    • 200ml tub crème fraîche
    • 4 slices white bread, about 100g, cubed
    • chives and truffle oil, to serve

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Bring a kettle to the boil. Pour the water over the dried porcini just to cover.
    2. Heat half the butter in a saucepan. Gently cook and stir the onion, garlic and thyme for 5 minutes until softened and starting to brown.
    3. Drain the porcini, reserving the juice. Add to the onion with the mixed wild mushrooms. Leave to cook for 5 minutes until they go limp.
    4. Pour over the stock and the reserved mushroom juices. Bring to the boil, then simmer for 20 minutes.
    5. Heat the remaining butter in a frying pan. Fry the bread cubes until golden. Drain on kitchen paper.
    6. Stir in crème fraîche, then simmer for a few more minutes. Blitz the soup with a hand blender or liquidiser. Pass through a fine sieve, then serve with the croutons, chopped chives and a drizzle of truffle oil.

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